Introduction
Chana Madra is a signature Himachali dish made with white chickpeas and thick yogurt gravy. Traditionally prepared during festivals and Dham feasts, it’s delicately spiced and unique in texture.
1. Cooking the Chana
Ingredients:
- 1 cup kabuli chana (soaked overnight)
- Salt, water
Instructions:
- Pressure cook until soft but not mushy (4–5 whistles).
- Drain excess water.
2. Making the Yogurt Gravy
Ingredients:
- 1 cup thick curd (whisked)
- 2 tbsp ghee
- 1 tsp cumin seeds
- 2 cloves, 1 bay leaf, 1 black cardamom
- 1/2 tsp turmeric
- 1 tsp besan (optional, to prevent curd curdling)
Instructions:
- In ghee, temper whole spices.
- Lower flame, add whisked curd slowly while stirring.
- Add turmeric, chana, salt, cook on low for 15–20 mins till thick.
3. Pro Tips
- Add besan to stabilize curd if it’s not thick.
- Use full-fat curd and cook on low flame only.
4. Serving Suggestion
- Serve hot with steamed rice or Himachali siddu (steamed bread).